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This is an awesome clam chowder recipe, except that as written it's more like miso chowder with a clam garnish. (Just 3 per person?) I used 3lbs of manila clams, shelled the majority but left a few in their shells for looks. The broth flavor is wonderful. The miso doesn't give the dish an Asian flavor, it's more like a secret ingredient that lends something special but would be hard to identify if you weren't the cook. 4 forks for flavor even as written, but you might disappoint your guests if you call this clam chowder without adding a few more clams.

lschmidt from Portland, OR / 03.06.14

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Delicious! Very tasty. Made it as a salmon chowder instead of clams. Minor changes - used 1/2 tsp Sriracha sauce instead of Tabasco, 4 slices of bacon instead of pancetta and partially pureed the potatoes. Would definitely make again.

Lori_Owen from Vancouver, BC / 10.20.13

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This chowder was delicious. The white miso (called Shiro on the package I bought) does give the soup a very nice taste, without being overwhelming. Did not find littleneck clams here on the West Coast, but put in some small clams that were very delicious. The only change was to put twice the amount of clams (12 clams for four people? That's three clams per bowl of soup). Also, I shelled the clams before serving, but it is not necessary. Will certainly make it again.